British Classic Kidney Beans Crumble
A classic British kidney bean crumble with swede, carrots and brussels sprouts, finished with thyme and HP sauce, served over shortcrust pastry.
Total time
54 min
Prep
22 min
Cook
32 min
Difficulty
easy
Cuisine
British
one-potvegetarian
Ingredients
400gkidney beans
1swede
150gcarrots
1/2 cupbrussels sprouts
1 cupshortcrust pastry
1 tspthyme
to tasteHP sauce
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the kidney beans, then bake them over medium-high heat until well browned, about 6 minutes.
2
Add the swede, carrots and brussels sprouts, cooking until softened, about 4 minutes.
3
Stir in the thyme and HP sauce for 2 minutes.
4
Prepare the shortcrust pastry separately according to package directions.
5
Let the beans simmer for about 8 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the shortcrust pastry, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
502
Protein
13.7g
Fat
24g
Carbs
59.2g
Fiber
9.9g
Sodium
273mg
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